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Influence of physico-chemical parameters of jackfruit bulbs on chips quality

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:   No Citation available.
Authors:   S L Jagadeesh, Laxminarayan Hegde, G.S.K Swamy, B.S., Reddy, Kiran Kumar Gorbal, N Basavaraj, G.S.V Raghavan
Keywords:   Jackfruit, Selections, Variability, Chips, Bulbs, Sugar, Starch, Dry matter, Recovery

Jackfruit chips add variety to salty snacks, a popular group of food item. However, the quality of finished product depends on the quality and suitability of raw material. In this work, 34 jackfruit types surveyed and selected in the hilly zone of Karnataka in India were studied to find their suitability for chips. Analysis of coefficient of variance for 9 characters in chips type jackfruits revealed a greater variability in the zone. Flake thickness, bulb length, TSS, total and reducing sugars exhibited a considerable amount of variation. Those jackfruit selections found organoleptically superior in the present study for chips making had a range for reducing sugars from 0.87 per cent (SRS-26) to 2.17 % (SRS-4). Starch content and dry matter determine the yield of processed products. Although, these parameters expressed a lower level of variation among the selections, the high chips yielding selection SRS-3 (56.00%) was associated with maximum dry matter content (27.50%). Hence, these parameters should be taken into account along with flake thickness, bulb length, TSS and reducing sugars while selecting the jackfruit types for improving yield and quality of chips.

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